spicy mongolian beef recipe

Written ByJenny Smyth Posted on
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The Best spicy mongolian beef recipe

I’m so excited to share this Spicy Mongolian Beef recipe with you all. As a busy mom, I’m always on the lookout for quick and delicious meals that my family will love. This dish is a staple in our household, and it’s perfect for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family.

The origin of Mongolian beef is unclear, but it’s believed to have originated in the United States, where Chinese immigrants adapted traditional recipes to suit American tastes. This dish is a fusion of Chinese and American flavors, with a spicy kick that will leave you wanting more. The key to making great Mongolian beef is in the technique – it’s all about the high heat and quick stir-frying that seals in the flavors.

I like to use thinly sliced beef, which cooks quickly and evenly. The combination of soy sauce, oyster sauce (optional), and hoisin sauce gives the dish its signature flavor, while the chili peppers add just the right amount of heat. My kids love helping me stir-fry the ingredients at the end, and it’s become a fun family activity.

One of the best things about this recipe is how versatile it is – you can serve it over rice, noodles, or even as a wrap in a large flour tortilla. The leftovers are just as tasty, and we often have them for lunch or as a snack the next day. I’ve also found that this dish freezes beautifully, making it a great option for meal prep or when you need something quick and easy.

As someone who loves cooking from scratch, I appreciate how accessible this recipe is – no fancy ingredients or complicated techniques required. It’s truly a crowd-pleaser, and I’m confident you’ll love it just as much as we do. So go ahead and give this Spicy Mongolian Beef recipe a try – I promise you won’t be disappointed!

With its bold flavors and satisfying texture, it’s sure to become a staple in your household just like it has in mine.

Spicy Mongolian Beef

4.7 from 1527 votes

A flavorful and spicy take on the classic Mongolian beef, packed with tender beef and a rich, spicy sauce. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb flank steak, thinly sliced against the grain
2 tbsp vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tbsp grated ginger
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp Sriracha sauce
1 tsp cornstarch
1 tbsp water
2 green onions, chopped
1 tbsp sesame seeds
Salt and pepper to taste

For the Sauce

1 cup beef broth
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp Sriracha sauce
1 tbsp cornstarch
1 tbsp water

👨‍🍳Directions

1Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.
2Add the sliced beef, season with salt and pepper.
3Cook until beef is browned and cooked through, about 5-7 minutes.
4Remove beef from skillet and set aside.
5In the same skillet, add the remaining 1 tbsp of vegetable oil.
6Add the sliced onions and cook until softened and translucent, about 3-4 minutes.
7Add the minced garlic and grated ginger, cook for an additional 1 minute until fragrant.
8In a mixing bowl, combine beef broth, soy sauce, oyster sauce, hoisin sauce, and Sriracha sauce.
Mix well.
9In a separate small bowl, mix cornstarch and water to create a slurry.
10Add the slurry to the sauce mixture and stir well.
11Pour the sauce mixture into the skillet with the onions and garlic.
12Bring the sauce to a boil, then reduce heat to medium-low.
13Let it simmer for 5-7 minutes until the sauce has thickened slightly.
14Return the cooked beef to the skillet, stir to combine with the sauce.
15Cook for an additional 2-3 minutes until the beef is heated through and well coated in the sauce.
16Taste and adjust seasoning if needed.
17Garnish with chopped green onions and sesame seeds.
18Serve hot with steamed rice or noodles.

🔧Equipment

Large skillet
Mixing bowl
Spatula
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Make sure to slice the beef thinly and against the grain for maximum tenderness. Adjust the amount of Sriracha sauce to control the spiciness level.

Watch Video Of How Spicy Mongolian Beef Works

This Spicy Mongolian Beef recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family.

One of my favorite things about this recipe is how easily it reheats – simply place it in the microwave or on the stovetop with some additional oil if needed.

It’s also incredibly versatile – you can serve it over rice, noodles, or even as a wrap in a large flour tortilla.

❓ Frequently Asked Questions About Spicy Mongolian Beef

1. What type of beef works best for this recipe?

The best type of beef to use is thinly sliced flank steak or skirt steak. This will ensure that your Mongolian beef cooks quickly and evenly.

2. Can I substitute chicken or pork for the beef?

You can substitute chicken or pork for the beef if you prefer – simply adjust the cooking time accordingly.

3. How do I make this recipe spicy?

To make this recipe spicy, simply add more chili peppers or use hot sauce to taste.

4. Can I make this recipe ahead of time?

You can prepare the ingredients ahead of time, but it’s best to cook the Mongolian beef just before serving.

5. How do I store leftover Mongolian beef?

You can store leftover Mongolian beef in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

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